Halloumi With Chilli

by Nigella. Featured in NIGELLA BITES

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Introduction

I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat.

As featured in

NIGELLA BITES

2001

Halloumi With Chilli — Photo by Francesca Yorke

As featured in

NIGELLA BITES

2001

Ingredients

Makes: about 30 halloumi bites

Metric Cups

2 tablespoons chopped, deseeded fresh red chilli
60 millilitres extra virgin olive oil
500 grams halloumi (sliced medium thin, i.e., just under half a centimetre / 1/8 inch)
juice of ¼ lemon

2 tablespoons chopped, deseeded fresh red chile
¼ cup extra virgin olive oil
1 pound halloumi (sliced medium thin, i.e., just under half a centimetre / 1/8 inch)
juice of ¼ lemon

Method

Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
I use a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
When all the slices of halloumi are cooked, transfer them to a couple of small plates.
Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.

Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
I use a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
When all the slices of halloumi are cooked, transfer them to a couple of small plates.
Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.